That Kale Salad Dressing

If you can find Meyer lemons, juice one and seed the other, chopping up the entire fruit (flesh, pith, peel, and all) to make a thicker, more vibrant sauce. This recipe makes enough to dress 2 bunches of shredded lacinato kale mixed with 1 cup of finely grated Parmesan.

Ingredients

4 anchovy fillets

2 garlic cloves

2 tablespoons drained capers

1 tablespoon Dijon mustard

1/2 teaspoon crushed red pepper

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Grated rind and juice of 2 lemons

1/2 cup extra-virgin olive oil

Nutritional Information

Calories 132

Fat 13.8g

Satfat 1.9g

Monofat 9.9g

Polyfat 1.5g

Protein 1g

Carbohydrate 2g

Fiber 0.0g

Cholesterol 2mg

Iron 0.0mg

Sodium 230mg

Calcium 11mg

Sugars 0g

Est. added sugars 0g

Calories 132

Fat 13.8g

Satfat 1.9g

Monofat 9.9g

Polyfat 1.5g

Protein 1g

Carbohydrate 2g

Fiber 0.0g

Cholesterol 2mg

Iron 0.0mg

Sodium 230mg

Calcium 11mg

Sugars 0g

Est. added sugars 0g

How to Make It

Chop first 3 ingredients in a mini food processor (or blender). Add remaining ingredients and process for 1 minute. Refrigerate in a sealed jar for up to 1 week.